I'm a member of a group where people post recipes from a particular cookbook weekly. When I saw the original posted, I felt compelled to go right to the kitchen and stir-fry up a bunch of cabbage. And I don't even own a wok.

It made me feel the way I used to while watching Paula Deen's show (well, one of the many). Whatever she was making, more than likely I had all of the ingredients and I'd stuff, flour, roll and fry to my heart's content. This time around, I'm frying, but with far less consequence of a heart attack. Even though there IS a little bit of bacon.

This is a "kitchen sink" version of the original recipe, which is merely a side and not a salad. The origins of this recipe were very peasant in nature: Chinese immigrants in America wanted to recreate dishes from home and had to make due with American ingredients.

In my personal opinion, put anything over greens or toss it with vinegar and it becomes a salad. By tossing the finished stir-fried cabbage with a little vinegar, what do you get? Instant salad!

What's your favorite way to eat cabbage? Do you even like cabbage?

I added the vinegar because cabbage can get a little sweeter when you cook it and nothing like a little splash of vinegar will wake up your palate and provide a contrasting flavor to the sugar.

This Warm Cabbage Salad with Bacon and Goat Cheese recipe was originally made in a wok, but I used my large enameled cast-iron skillet. It turned out just fine.

Recipe
Warm Cabbage Salad with Bacon and Goat Cheese

Adapted from Chinese American Stir-Fried Cabbage With Bacon in Stir-Frying To The Sky's Edge by Grace Young